Damn, this pie was good. Seriously delicious. The only drawback is that it’s made from ingredients that are readily available in Vermont in the summer, fall and even early winter, but not so much in February. So, you may not be able to find really quality greens to make this with either. But, if you’re shopping this afternoon, see some good looking greens and feel a twinge of nostalgia for a time of earlier bounty, you should give this a whirl.
It’s kind of like a deep dish spanakopita. With more “spana” than any “kopita” ever dreamed of.
And there’s nothing wrong with that.
Greens Pie with Ricotta and Parmesan
Ingredients:
- 1 bunch each of beet greens, swiss chard and kale (Or 3 bunches of 1 type, if that’s what you prefer.)
- Olive oil
- Salt and pepper
- Red Chili flakes
- ½ each of a yellow pepper, a red pepper and an orange pepper, diced
- 1 medium red onion, diced
- 1 cup of ricotta
- ½ cup of parmesan
- 2 pieces of pie dough (homemade or store bought)
- 1 egg
- 1 tablespoon of water
Additional equipment: A spring-form pan
Preheat oven to 375 degrees.
Wash and trim the beet greens, and strip the kale and swiss chard from the thick stalk. Working in batches, saute the greens in olive oil, salt, pepper and chili flakes to taste. Let them drain in a colander and squeeze all of the liquid out with paper towels. This step is crucial. You need them to be as dry as possible before they are baked.
Saute the onions and peppers in olive oil, salt and pepper until they are soft – about 5-8 minutes.
In a large bowl mix together the greens, peppers, onions and cheeses.
Grease a spring-form pan with olive oil and roll out one of the pie dough pieces so that it fits inside the spring form pan with a little overhang. Fill the dough with the greens and cheese mixture, then top with the second piece of pie dough. (You may need to roll it out a bit first – it depends on whether you make your own dough or buy it.)
Crimp the sides of the dough to the top. Mix the egg and water together and brush it over the top of the pie. Carefully cut 3 slits into the top of the pie to let some of the steam escape. Wrap the spring form pan in aluminum foil just in case any moisture leaks from the bottom and place on a rimmed sheet pan. Bake until golden brown, about 30 minutes.
Serves 4-6.
(Photos by Launie K.)
